Periamma’s Authentic  Fish Curry

Tips from Periamma

# use fresh fish

## use fresh supply of tamarind pulp            

### use a good quality  curry pot / vessel

Ingredients

1 kg of jenahak fish

10 okras

20 cent sized tamarind

10 shallots

5 pips of garlic

3 green chilies

¼ cumin seeds

 ¼ fennel seeds

¼ mustard seeds

¼ fenugreek seeds

2 packets of Baba’s fish curry powder( small pkts)

1 teaspoon of chili powder

2 tablespoon of canned tomato soup.

2 sprigs of curry leaves

2-3 tablespoon of cooking oil

Preparation.

1. Fish : Clean it and cut it into medium sized pieces.

2  Shallots and garlic: slice them

3. Chili: just slit them lengthwise and deseed

4. Okra : wash then snip off the top and the tip.

   * avoid cutting into two cause okras are quite slimy

5. Tamarind : soak the tamarind in some water then squeeze out the juice and discard the pulp.

6. Curry powder and chili powder : add some water to make a thick paste.

Method

1.  Heat some oil in a curry pot / vessel

2.  Add the spices , cumin, fennel, mustard and fenugreek  seeds, and sauté. ( you can hear the mustard popping)

3. Add in the onions and garlic. Continue to sauté for 1 min then add in the green onions and curry leaves. Saute all the ingredients till you smell the fragrance of the onions.

4. Next, add in the curry paste and tamarind juice Sauté for 2-3 mins then add 1 ½ cup of water.      

    Bring it to boil .

5. Then add the fish and lower the flame a little. Let the fish cook for 2-3 minutes in the gravy.

6.. Stir the gravy gently so as not to break the fish and add the tomato soup

7. Finally drop the okras on top of the gravy and let it cook for a minute.

8. Garnish the gravy with some coriander leaves.

9. Ladle out the fish gently when you serve the curry.

* you could add 2 tablespoon of milk if you feel 

the curry is too spicy. 

( Add the milk after step 7 )
<>Mackerel(ikan tenggiri ) and threadfin fish
( ikan senangin ) are equally good for fish curry.